A new study from the University of Leeds has developed an artificial tongue that can objectively measure the sensation of eating. The research found that the fat content of chocolate is crucial to its smooth melting sensation. The findings could help in the development of lower-fat chocolate that still provides a satisfying eating experience.
According to estimates from the German confectionery industry, the average person in Germany consumes 9.56 kilograms of chocolate per year. Chocolate is not only popular for its taste, but also for the pleasant sensation it creates when it melts in the mouth. Researchers at the University of Leeds have developed a method to measure this subjective sensation. They created an artificial tongue made of flexible silicone plastic, which contains fine structures of natural taste sensors created using 3D printing. The silicone tongue is about five centimeters wide and four millimeters thick, containing 200 tiny cylinders and 20 mini-balls randomly distributed over its surface. These structures mimic the taste buds of humans.
To test the melting process of chocolate, the researchers repeatedly stroked the artificial tongue over a piece of chocolate, measuring the friction forces with a tribometer. This allowed for a more precise analysis of the three different phases of chocolate consumption: licking a solid piece, the sensation on the tongue during melting, and finally swallowing the liquid mixture of chocolate and saliva. The scientists conducted their experiments with dark chocolate with different fat contents, avoiding sweeter milk chocolate to exclude possible distortions of the measurements due to higher milk content. The results showed that in the first two phases of licking and chewing, the pleasant, silky feeling increased with higher fat content. However, when swallowing the liquid mixture of saliva and chocolate, the slipperiness decreased with higher fat content. This is due to the formation of tiny droplets with a diameter of about 200 micrometers.
These findings not only contribute to our understanding of chocolate consumption but could also lead to the development of new chocolate varieties. It may be possible to create lower-fat versions that only have an increased fat content on the surface, allowing consumers to maintain the smooth melting experience while reducing fat intake.
In conclusion, the University of Leeds’ research has developed an artificial tongue that can objectively measure the sensation of eating. The study found that the fat content of chocolate is crucial to its smooth melting sensation. The findings could help in the development of lower-fat chocolate that still provides a satisfying eating experience.
